Pumpkin Bread (Gluten Free)

Imagine waking up with a slice of this pumpkin bread, paired with your favorite cup of coffee on a weekend morning with a warm fire crackling away. That’s my idea of a perfect moment. Well, either that or in the middle of a beautiful meadow!

One of my favorite things to make growing up was pumpkin bread. Actually, one of my first recipes shared on my blog was a classic family recipe I used (shhh- this post might be still hiding in the archives in all of it’s iphone photo glory!).

Such fond memories come to mind…it’s been a staple in my kitchen for as long as I can remember and one of my favorite ways to enjoy the fall season.

This recipe is a fresh take on a classic. It’s perfectly moist and the topping…don’t get me started. I hope you enjoy this bread as much as I have and find ways to savor this stunning Autumn season we’re in.

PS – I’m adventuring in NYC this week, love to have you follow along over on Instagram!

Pumpkin Bread (Gluten Free)

Yield1loaf

Imagine waking up with a slice of this bread, paired with your favorite cup of coffee on a weekend morning with a warm fire crackling away. That’s my idea of a perfect moment. This version is gluten free and mostly refined sugar free. It doesn’t get much better than this!

Ingredients

232g (1 cup) canned pure pumpkin

150g (2/3 cup) butter, softened

2 eggs

1 egg yolk

185g (1 1/4 cups) coconut sugar

1 teaspoon vanilla

1 teaspoon dark rum (or sub extra vanilla)

130g (½ cup) sour cream

55g (½ cup) almond flour

215g (1 ½ cup) gluten free 1 to 1 flour

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon sea salt

3/4 teaspoon cinnamon

½ teaspoon cloves

Topping:

2 tablespoons buckwheat flour

40g (⅓ cup) walnuts

65g (⅓ cup) brown sugar

Pinch sea salt

¾ teaspoons cinnamon

¼ teaspoons cloves

60g (1/3 cup) of oats

92g (⅓ cup + 1 tablespoon) butter, cubed

Instructions

Preheat the oven to 350 F.

In a mixer, cream butter for 1-2 minutes till light and smooth.

Add pureed pumpkin, continuing to mix. Add eggs and egg yolk one at a time, beating after each addition.